Homemade pasta sauce is absolutely the best thing you could ever make in your house. It is really quite easy and tastes so much better than anything you can buy in a jar at the store. The added benefit to making your own is that it is healthier and not loaded with a bunch of preservatives and "junk". This is a very simple tomato pasta sauce that can be used on top of almost any kind of pasta you cook. It also works as a pizza sauce on pizza. I am sure you can use it for other recipes as well. I like to use it when I make chicken parmesan.
*You can freeze this sauce in smaller portions so that you can use it several times. It makes quite a bit of sauce.
Simple Italian Tomato Pasta Sauce
Adapted by: http://keepyourdietreal.com/food/sidessauces/simple-italian-tomato-sauce/
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely diced
5 cloves of garlic, minced or diced finely
2 28oz cans organic crushed tomatoes
1/2 cup reduced fat grated parmesan cheese
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped parsley
1/2 teaspoon lite salt
1/2 teaspoon fresh ground black pepper
Directions:
-In a large sauce pan, combine the oil, garlic and onion. Cook on low to medium heat until the onions are golden brown, which is approx 5 minutes.
-Add the cans of crushed tomatoes and stir. Cook on low heat for about 10 minutes, stirring occasionally.
-Add the parmesan cheese and stir until the cheese is melted.
-Add the fresh herbs, salt and pepper. Continue to let the sauce boil on low to medium heat for another 10 minutes. Stir one last time before serving.
Enjoy! :)
Friday, March 30, 2012
Wednesday, March 28, 2012
Chipotle Chicken Tacos
Marinating meat is a wonderful thing. It tenderizes the meat and gives it tons of flavor and helps to keep it moist while you are cooking it. However, most of the marinades at the grocery store are loaded with a lot of unhealthy ingredients. It is so incredibly easy to make your own homemade marinades, whether it be for chicken, beef, pork, or turkey.
We saw this marinade recipe and thought it sounded good to try as chipotle chicken tacos. We made the marinade and poured it over chicken breasts in the morning and set it in the refrigerator, covered, until dinner time. We grilled the chicken and then just sliced it into strips for tacos. We used wheat low carb/high protein flour tortillas and topped the tacos with organic salsa, shredded lettuce, reduced fat shredded cheese, and peppers and onions. I also topped mine with some fresh chopped cilantro. We served the tacos with some pinto beans spiced with jalapeno chunks.
I hope you love this chicken recipe. You could use this for tacos, fajitas, wraps, etc...
Chipotle Chicken Tacos
Serves: 4-6
Adapted by: http://www.simplyscratch.com/2010/07/chipotle-chicken-marinade.html
Ingredients:
For the marinade -
3 tablespoons extra virgin olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon pure honey (try to use local honey)
1/2 teaspoon ground cumin
2 to 4 chipotle chiles in Adobo, roughly chopped (seeds and all)
a pinch of salt and black pepper, to taste
boneless chicken breasts
all the fixings for tacos (feel free to use soft or hard shell tacos and top with whatever you prefer)
Directions:
-In a food processor add the olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles. Let the processor run until the marinade is thick. Place chicken breasts in a dish and cover with the marinade. Let the chicken marinade for 2-8 hours.
-Grill the chicken breasts until cooked completely and then slice into strips for the tacos
-Prepare tacos how you normally prepare them
Enjoy! :)
*Tip:
Canned chipotle chiles in adobe can usually be found in the hispanic food section of the grocery store. We used 3 chipotles because we like things spicy. Try 2 and see if you like the taste first.
We saw this marinade recipe and thought it sounded good to try as chipotle chicken tacos. We made the marinade and poured it over chicken breasts in the morning and set it in the refrigerator, covered, until dinner time. We grilled the chicken and then just sliced it into strips for tacos. We used wheat low carb/high protein flour tortillas and topped the tacos with organic salsa, shredded lettuce, reduced fat shredded cheese, and peppers and onions. I also topped mine with some fresh chopped cilantro. We served the tacos with some pinto beans spiced with jalapeno chunks.
I hope you love this chicken recipe. You could use this for tacos, fajitas, wraps, etc...
Chipotle Chicken Tacos
Serves: 4-6
Adapted by: http://www.simplyscratch.com/2010/07/chipotle-chicken-marinade.html
Ingredients:
For the marinade -
3 tablespoons extra virgin olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon pure honey (try to use local honey)
1/2 teaspoon ground cumin
2 to 4 chipotle chiles in Adobo, roughly chopped (seeds and all)
a pinch of salt and black pepper, to taste
boneless chicken breasts
all the fixings for tacos (feel free to use soft or hard shell tacos and top with whatever you prefer)
Directions:
-In a food processor add the olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles. Let the processor run until the marinade is thick. Place chicken breasts in a dish and cover with the marinade. Let the chicken marinade for 2-8 hours.
-Grill the chicken breasts until cooked completely and then slice into strips for the tacos
-Prepare tacos how you normally prepare them
Enjoy! :)
*Tip:
Canned chipotle chiles in adobe can usually be found in the hispanic food section of the grocery store. We used 3 chipotles because we like things spicy. Try 2 and see if you like the taste first.
Tuesday, March 27, 2012
Healthy Strawberry Frozen Yogurt
It is my firm belief that frozen yogurt is so much tastier than ice cream. We eat frozen yogurt a lot in our household. We usually buy the vanilla and then top it with a bunch of fresh fruit, so it is usually a healthy snack for us. We are really trying to limit how much we buy at the store that is processed so we knew we had to try this recipe out. We had this last night for dessert and were pleasantly surprised at how much we liked it and how easy it was to make.
*You do need an ice cream maker to make this dessert recipe
Strawberry Frozen Yogurt
Serves: 6
Adapted by: http://www.pink-parsley.com/2012/03/strawberry-frozen-yogurt.html
Ingredients:
1 pound fresh strawberries, hulled and diced into small chunks
2/3 cup sugar OR Splenda sugar blend equivalent
1 cup plain Chobani Nonfat Greek yogurt
pinch of salt
juice of half of a lemon
Directions:
-Place diced strawberries in a medium mixing bowl and add the sugar and stir together. Allow the strawberry/sugar mixture to sit at room temperature for approx 60 minutes, stirring every 10-15 minutes.
-Toss the strawberry/sugar mixture into a blender and add the yogurt, salt, and lemon juice. Process until the mixture is smooth. Pour the mixture into your ice cream/frozen yogurt maker and follow instructions according to the machine. Our ice cream maker took about 25 minutes to make this frozen treat.
-Serve
Enjoy! :)
*You do need an ice cream maker to make this dessert recipe
Strawberry Frozen Yogurt
Serves: 6
Adapted by: http://www.pink-parsley.com/2012/03/strawberry-frozen-yogurt.html
Ingredients:
1 pound fresh strawberries, hulled and diced into small chunks
2/3 cup sugar OR Splenda sugar blend equivalent
1 cup plain Chobani Nonfat Greek yogurt
pinch of salt
juice of half of a lemon
Directions:
-Place diced strawberries in a medium mixing bowl and add the sugar and stir together. Allow the strawberry/sugar mixture to sit at room temperature for approx 60 minutes, stirring every 10-15 minutes.
-Toss the strawberry/sugar mixture into a blender and add the yogurt, salt, and lemon juice. Process until the mixture is smooth. Pour the mixture into your ice cream/frozen yogurt maker and follow instructions according to the machine. Our ice cream maker took about 25 minutes to make this frozen treat.
-Serve
Enjoy! :)
Monday, March 26, 2012
Pan-Sauteed Asparagus with Bacon & Dijon
I came across this recipe just a few days ago and knew immediately that I wanted to try it out. I am obsessed with asparagus but I really only know how to cook it a few ways. My husband and I were very excited to try this out and we knew it would taste amazing.
We served this asparagus side dish with some oven roasted turkey tenderloin and fresh homemade dinner rolls. On the side I served some sliced strawberries and kiwi.
Pan-Sauteed Asparagus with Bacon & Dijon
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/03/sauteed-asparagus-with-bacon-and-dijon.html
Ingredients:
drizzle of extra virgin olive oil
2 slices of lean bacon (I use the 30% lower fat bacon)
1 bunch of asparagus, ends removed, cut into thirds
1 teaspoon dijon mustard
sea salt and fresh cracked pepper, to taste
1 tablespoon fresh parsley, chopped
Directions:
-Add a splash of extra virgin olive oil to a nonstick frying pan and place over medium heat. Add the pieces of bacon to the skillet and cook for 1-2 minutes, flipping halfway through the cooking process or until the bacon is crisp. Place the bacon onto paper towels to drain any grease. Crumble the bacon into small pieces.
-Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for about 5 minutes or until the asparagus is crisp-tender. Add the dijon mustard, the salt and pepper, and the crumbled bacon. Gently combine all the ingredients. Top with some fresh parsley and serve.
Enjoy! :)
We served this asparagus side dish with some oven roasted turkey tenderloin and fresh homemade dinner rolls. On the side I served some sliced strawberries and kiwi.
Pan-Sauteed Asparagus with Bacon & Dijon
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/03/sauteed-asparagus-with-bacon-and-dijon.html
Ingredients:
drizzle of extra virgin olive oil
2 slices of lean bacon (I use the 30% lower fat bacon)
1 bunch of asparagus, ends removed, cut into thirds
1 teaspoon dijon mustard
sea salt and fresh cracked pepper, to taste
1 tablespoon fresh parsley, chopped
Directions:
-Add a splash of extra virgin olive oil to a nonstick frying pan and place over medium heat. Add the pieces of bacon to the skillet and cook for 1-2 minutes, flipping halfway through the cooking process or until the bacon is crisp. Place the bacon onto paper towels to drain any grease. Crumble the bacon into small pieces.
-Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, for about 5 minutes or until the asparagus is crisp-tender. Add the dijon mustard, the salt and pepper, and the crumbled bacon. Gently combine all the ingredients. Top with some fresh parsley and serve.
Enjoy! :)
Corn Fritters
Have any of you ever tried corn fritters before? I've only ever had them in the deep south, where they are fried and so bad for you, but taste amazing.
I ran across this recipe on the weight watchers website and my husband said he really wanted me to try making these. We tried them out this weekend and we loved them. I added a few things to make them a little better.
Weight Watchers Corn Fritters
Serves: 6
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=133391
Ingredients
-2 large eggs, separated
-1 bag VIP Steamworks corn kernels OR 4 medium corn on the cob, kernels removed with a knife
-1 small to medium red bell pepper, diced
-1/3 cup scallions, diced
-1/4 teaspoon lite salt, or more to taste
-1/2 teaspoon black pepper, or more to taste
-1/4 teaspoon red cayenne pepper, or more to taste
-1 jalapeno, seeded and diced
-2 tablespoons white whole wheat flour OR all purpose flour
-nonstick cooking spray OR drizzle of extra virgin olive oil
Directions
-In a small bowl, add the 2 egg whites and beat until stiff; set aside.
-In a medium mixing bowl, lightly beat the 2 egg yolks. Add the corn kernels, red bell pepper, scallions, salt, pepper, cayenne pepper, jalapeno, and flour. Stir until all ingredients are combined. Fold in the egg whites and make sure everything is mixed.
-Coat a nonstick skillet with cooking spray OR use a cast-iron skillet (which is what I used) and heat over high heat. Once skillet is hot, reduce heat to medium.
-Spoon a heaping tablespoon of batter onto the skillet to make each fritter. (do not press the fritters down with a spatula, you want them to be fluppy)
-Cook for about 2-3 minutes and then carefully flip and cook another 2-3 minutes. Remove fritters to a serving plate and keep warm.
-Repeat with remaining batter until all is used.
-Serve immediately
*Tip:
We topped our corn fritters with some organic salsa and it was delicious. You might try this as well. I think they would also be tasty if you put a dollop of reduced fat sour cream on top with some additional chopped scallions.
Enjoy! :)
I ran across this recipe on the weight watchers website and my husband said he really wanted me to try making these. We tried them out this weekend and we loved them. I added a few things to make them a little better.
Weight Watchers Corn Fritters
Serves: 6
Adapted by: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=133391
Ingredients
-2 large eggs, separated
-1 bag VIP Steamworks corn kernels OR 4 medium corn on the cob, kernels removed with a knife
-1 small to medium red bell pepper, diced
-1/3 cup scallions, diced
-1/4 teaspoon lite salt, or more to taste
-1/2 teaspoon black pepper, or more to taste
-1/4 teaspoon red cayenne pepper, or more to taste
-1 jalapeno, seeded and diced
-2 tablespoons white whole wheat flour OR all purpose flour
-nonstick cooking spray OR drizzle of extra virgin olive oil
Directions
-In a small bowl, add the 2 egg whites and beat until stiff; set aside.
-In a medium mixing bowl, lightly beat the 2 egg yolks. Add the corn kernels, red bell pepper, scallions, salt, pepper, cayenne pepper, jalapeno, and flour. Stir until all ingredients are combined. Fold in the egg whites and make sure everything is mixed.
-Coat a nonstick skillet with cooking spray OR use a cast-iron skillet (which is what I used) and heat over high heat. Once skillet is hot, reduce heat to medium.
-Spoon a heaping tablespoon of batter onto the skillet to make each fritter. (do not press the fritters down with a spatula, you want them to be fluppy)
-Cook for about 2-3 minutes and then carefully flip and cook another 2-3 minutes. Remove fritters to a serving plate and keep warm.
-Repeat with remaining batter until all is used.
-Serve immediately
*Tip:
We topped our corn fritters with some organic salsa and it was delicious. You might try this as well. I think they would also be tasty if you put a dollop of reduced fat sour cream on top with some additional chopped scallions.
Enjoy! :)
Skinny Rosemary Parmesan Oven Potatoes
I used to think that I had to keep from using potatoes in our house because I always viewed them as unhealthy. I usually opt for sweet potatoes because they offer more nutrition. I still don't use regular potatoes very frequently but I have learned that it really is how they are prepared as to whether or not they are healthy.
One of our favorite ways to enjoy potatoes is to roast them in the oven. This is a great new recipe we found and wanted to try out. We enjoyed these because they came out somewhat crispy and almost reminded us of homemade potato chips. The seasonings were great on top.
Skinny Rosemary Parmesan Oven Potatoes
Serves: 4
Adapted by: http://skinnymom.com/2011/09/15/skinny-rosemary-parmesan-oven-potatoes/
Ingredients:
1 pound potatoes, about 3 or 4 medium to large potatoes (I used red potatoes)
1-2 tablespoons extra virgin olive oil (1 tablespoon was all it needed)
1 tablespoon dried rosemary
1 teaspoon grated lemon zest - Optional
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes - Optional
2 tablespoons reduced fat grated parmesan cheese
Directions:
-Preheat oven to 450 degrees.
-Wash and dry the potatoes off. Cut potatoes into 1/4 inch thick slices and add to large mixing bowl.
-Spray a baking sheet with nonstick cooking spray and set aside.
-Add the olive oil, rosemary, lemon zest, salt, pepper, garlic powder, and red pepper flakes to the mixing bowl. Stir all ingredients until potatoes are coated evenly. Pour potatoes onto baking sheet, making sure they lay in a single layer.
-Bake in the oven for 15-20 minutes. I flipped them halfway through the cooking time. Remove from the oven and top with grated parmesan cheese.
-Serve
Enjoy! :)
One of our favorite ways to enjoy potatoes is to roast them in the oven. This is a great new recipe we found and wanted to try out. We enjoyed these because they came out somewhat crispy and almost reminded us of homemade potato chips. The seasonings were great on top.
Skinny Rosemary Parmesan Oven Potatoes
Serves: 4
Adapted by: http://skinnymom.com/2011/09/15/skinny-rosemary-parmesan-oven-potatoes/
Ingredients:
1 pound potatoes, about 3 or 4 medium to large potatoes (I used red potatoes)
1-2 tablespoons extra virgin olive oil (1 tablespoon was all it needed)
1 tablespoon dried rosemary
1 teaspoon grated lemon zest - Optional
1/2 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes - Optional
2 tablespoons reduced fat grated parmesan cheese
Directions:
-Preheat oven to 450 degrees.
-Wash and dry the potatoes off. Cut potatoes into 1/4 inch thick slices and add to large mixing bowl.
-Spray a baking sheet with nonstick cooking spray and set aside.
-Add the olive oil, rosemary, lemon zest, salt, pepper, garlic powder, and red pepper flakes to the mixing bowl. Stir all ingredients until potatoes are coated evenly. Pour potatoes onto baking sheet, making sure they lay in a single layer.
-Bake in the oven for 15-20 minutes. I flipped them halfway through the cooking time. Remove from the oven and top with grated parmesan cheese.
-Serve
Enjoy! :)
Pork Chops with Dijon Herb Sauce
What a fabulous weekend! We had some great weather the entire weekend. It was sunny and quite warm for March. I hope you all had a great weekend as well.
We tried quite a few new recipes this weekend so I am going to have quite a few posts today. We liked every single recipe we tried, so I strongly encourage you to give them a try. You won't be disappointed.
The first recipe I made was a delicious pork chop recipe. This is a weight watchers friendly recipe and is quite simple to throw together. We served the pork chops with skinny rosemary roasted potatoes and corn fritters.
Pork Chops with Dijon Herb Sauce
Serves: 4
Adapted by: http://www.skinnytaste.com/2008/06/pork-chops-with-dijon-herb-sauce-525-ww.html
Ingredients:
1 teaspoon butter
4 pork chops, trimmed of any fat (I used 4 thick, boneless pork chops)
1/4 teaspoon sea salt
1/4 - 1/2 teaspoon fresh ground pepper
3 tablespoons chopped yellow onion
3/4 cup reduced sodium chicken broth
1 tablespoon dijon mustard (I used grey poupon)
2 tablespoons chopped fresh herbs (I used fresh parsley and chives)
Directions:
-Take a large nonstick frying pan and heat the butter over low heat.
-Season the pork chops with salt and pepper and add the chops to the frying pan. Turn the heat to medium and cook about 7-8 minutes and then flip the chops and cook an additional 7-8 minutes, or until the chops are cooked completely. Remove chops from the skillet and keep warm on a plate in the microwave.
-Add the chopped onions to the frying pan and saute for 3 minutes.
-Add the chicken broth and bring to a boil. Reduce heat and boil for about 3 minutes or until the sauce has reduced slightly.
-Stir in the dijon mustard, herbs, and additional pepper. Combine all ingredients with a spoon.
-Return pork chops to the frying pan and drizzle the pan sauce on top of them.
-Serve
Enjoy! :)
We tried quite a few new recipes this weekend so I am going to have quite a few posts today. We liked every single recipe we tried, so I strongly encourage you to give them a try. You won't be disappointed.
The first recipe I made was a delicious pork chop recipe. This is a weight watchers friendly recipe and is quite simple to throw together. We served the pork chops with skinny rosemary roasted potatoes and corn fritters.
Pork Chops with Dijon Herb Sauce
Serves: 4
Adapted by: http://www.skinnytaste.com/2008/06/pork-chops-with-dijon-herb-sauce-525-ww.html
Ingredients:
1 teaspoon butter
4 pork chops, trimmed of any fat (I used 4 thick, boneless pork chops)
1/4 teaspoon sea salt
1/4 - 1/2 teaspoon fresh ground pepper
3 tablespoons chopped yellow onion
3/4 cup reduced sodium chicken broth
1 tablespoon dijon mustard (I used grey poupon)
2 tablespoons chopped fresh herbs (I used fresh parsley and chives)
Directions:
-Take a large nonstick frying pan and heat the butter over low heat.
-Season the pork chops with salt and pepper and add the chops to the frying pan. Turn the heat to medium and cook about 7-8 minutes and then flip the chops and cook an additional 7-8 minutes, or until the chops are cooked completely. Remove chops from the skillet and keep warm on a plate in the microwave.
-Add the chopped onions to the frying pan and saute for 3 minutes.
-Add the chicken broth and bring to a boil. Reduce heat and boil for about 3 minutes or until the sauce has reduced slightly.
-Stir in the dijon mustard, herbs, and additional pepper. Combine all ingredients with a spoon.
-Return pork chops to the frying pan and drizzle the pan sauce on top of them.
-Serve
Enjoy! :)
Thursday, March 22, 2012
Kicked-Up Creamed Corn from Scratch
My husband loves corn and gets so excited when I cook it for dinner. This is a very rare event in our household though. I love corn as well, but it lacks a lot of nutrition when you compare it to other vegetables. Every now and then I give in and make something with corn in it though. This is a fabulous creamed corn dish that is modified to be healthier and has a spicy kick to it.
Kicked-Up Creamed Corn from Scratch
Serves: 6
Adapted by: https://sites.google.com/site/dishinprintables/creamed-corn-from-scratch
Ingredients:
4 slices lower fat bacon, chopped
1 medium poblano pepper, chopped fine
1 small red onion, diced
5 ears of corn or 1 bag of frozen corn kernels (I used frozen corn because the fresh just doesn't look that great yet)
1 cup heavy cream OR fat free half and half (I use fat free half and half because it is a little healthier than full fat cream)
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
-Over medium heat, saute the bacon pieces until they are crispy and cooked, stirring frequently.
-Drain all but 1 tablespoon of bacon grease. Add in the chopped poblano and onion and cook for about 5 minutes, stirring frequently.
-If using fresh corn, you will scrape down the sides to remove as much of the corn and pulp as possible. If using frozen, just pour the corn kernels into the bacon, poblano and onion mixture.
-Saute an additional 5 minutes and then add in the cream, salt and pepper. Cook until bubbling and then turn to low and simmer for about 7 minutes. The mixture will thicken up.
-Serve
Enjoy! :)
Kicked-Up Creamed Corn from Scratch
Serves: 6
Adapted by: https://sites.google.com/site/dishinprintables/creamed-corn-from-scratch
Ingredients:
4 slices lower fat bacon, chopped
1 medium poblano pepper, chopped fine
1 small red onion, diced
5 ears of corn or 1 bag of frozen corn kernels (I used frozen corn because the fresh just doesn't look that great yet)
1 cup heavy cream OR fat free half and half (I use fat free half and half because it is a little healthier than full fat cream)
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
-Over medium heat, saute the bacon pieces until they are crispy and cooked, stirring frequently.
-Drain all but 1 tablespoon of bacon grease. Add in the chopped poblano and onion and cook for about 5 minutes, stirring frequently.
-If using fresh corn, you will scrape down the sides to remove as much of the corn and pulp as possible. If using frozen, just pour the corn kernels into the bacon, poblano and onion mixture.
-Saute an additional 5 minutes and then add in the cream, salt and pepper. Cook until bubbling and then turn to low and simmer for about 7 minutes. The mixture will thicken up.
-Serve
Enjoy! :)
Tuesday, March 20, 2012
Quick Dessert: Sugar Cookie Peaches
You know that feeling right after dinner where you feel like you just need a little something sweet to finish off the evening....you know the big ole sweet tooth feeling? Well, here is an absolutely divine dessert recipe that is super easy to make and not that unhealthy, in terms of dessert. I really try to incorporate fruit into as many dessert recipes as I can to increase the nutritional value of the dish. I think you will love this recipe.
Sugar Cookie Peaches
Serves: 2
Adapted by: http://modernmealsfortwo.com/2011/08/12/sugar-cookie-peaches/
Ingredients:
1/4 stick light butter, room temperature
1/4 cup sugar or 2 tablespoons Splenda Sugar Blend (I use splenda)
1/2 large egg white
1/4 teaspoon pure vanilla
pinch of salt
1/2 cup + 1/2 tablespoon white whole wheat flour OR all purpose flour (I use white whole wheat)
1/3 teaspoon baking powder
2 large peaches (make sure to pick ripe peaches)
Directions:
-In a mixing bowl combine the butter, sugar, egg white, vanilla and salt. You will cream this mixture together with a hand mixer or you can use your stand mixer.
-In a small bowl, whisk the flour and baking powder together. Slowly add the dry ingredients to the wet ingredients. Loosely cover and place in the refrigerator.
-Preheat oven to 350 degrees.
-Wash and dry peaches and cut each peach in half. Use a spoon and remove the pit. Place the peach halves cut side up on a baking sheet that has been lined with parchment paper. Top each of the peach halves with 1/4 of the cookie dough mixture, pressing down slightly to make sure it covers the top of the peach.
-Bake in the oven for 20 to 25 minutes or until the cookie top is golden brown.
-Let cool and serve.
Enjoy! :)
*Tip: you can top a peach half with some lowfat frozen yogurt or some cool whip.
Sugar Cookie Peaches
Serves: 2
Adapted by: http://modernmealsfortwo.com/2011/08/12/sugar-cookie-peaches/
Ingredients:
1/4 stick light butter, room temperature
1/4 cup sugar or 2 tablespoons Splenda Sugar Blend (I use splenda)
1/2 large egg white
1/4 teaspoon pure vanilla
pinch of salt
1/2 cup + 1/2 tablespoon white whole wheat flour OR all purpose flour (I use white whole wheat)
1/3 teaspoon baking powder
2 large peaches (make sure to pick ripe peaches)
Directions:
-In a mixing bowl combine the butter, sugar, egg white, vanilla and salt. You will cream this mixture together with a hand mixer or you can use your stand mixer.
-In a small bowl, whisk the flour and baking powder together. Slowly add the dry ingredients to the wet ingredients. Loosely cover and place in the refrigerator.
-Preheat oven to 350 degrees.
-Wash and dry peaches and cut each peach in half. Use a spoon and remove the pit. Place the peach halves cut side up on a baking sheet that has been lined with parchment paper. Top each of the peach halves with 1/4 of the cookie dough mixture, pressing down slightly to make sure it covers the top of the peach.
-Bake in the oven for 20 to 25 minutes or until the cookie top is golden brown.
-Let cool and serve.
Enjoy! :)
*Tip: you can top a peach half with some lowfat frozen yogurt or some cool whip.
Apple Bourbon Braised Pork Roast
I could honestly go without meat most nights out of the week. However, my husband would be highly disappointed because he loves meat. I think he would probably look at me funny if I made a vegetarian meal. My favorite kind of meat is chicken but pork is a close second. Pork is a great meat because you can do so many things with it. You just have to be cautious how you cook it because it can dry out quickly. I also like that you can make pork with sweet ingredients or make it with savory ingredients. This time I decided to try a sweeter recipe and we devoured it. We had this pork dish with some chili spiced sweet potato fries and steamed mixed vegetables.
Apple Bourbon Braised Pork Roast
Serves: 4 to 6 servings
Adapted by: http://cbsop.com/recipes/apple-bourbon-braised-pork/
Ingredients:
3 to 4 pound pork roast, trimmed of any fat
2 medium yellow onions, chopped
2 apples, cored and cut into 1/2'' cubes ( I used fuji apples)
2 cloves of garlic, minced
1/2 cup brown sugar or 1/4 cup Splenda Brown Sugar Blend (I used Splenda)
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 cup sherry
1/4 cup bourbon whiskey
1 cup reduced sodium chicken broth
salt and pepper, to taste
2 tablespoons extra virgin olive oil
additional sherry and bourbon if necessary, for sauce
Directions:
-Preheat oven to 350 degrees.
-Season the trimmed pork roast with salt and pepper. Heat a dutch oven or cast-iron skillet (I used a cast-iron skillet) with the olive oil over medium high heat and sear the pork roast. You want to make sure you sear all sides of the roast. This is what keeps the juices in the pork roast. Remove and set aside.
-Add onions to the pan and cook about 3 minutes. Add the garlic and cook 1 minute. Remove the pan from the heat source and add the sherry. Return to the heat and stir, making sure to scrape off any bits from the bottom of the pan. Add the apples and all the spices and then stir to combine everything.
-Remove the pan from the heat and add in the bourbon and return the pork. Pour chicken broth to cover the pork about half way. You might be required to use more than 1 cup of broth in order to do this. Cover the skillet and bake in the oven for 35 minutes or until meat is tender and the internal temp is at least 165 degrees.
-Remove pork from the pan and cover loosely with foil on a plate. You want the juices to redistribute while you make the sauce.
-Slice pork roast and then top with the apple bourbon sauce.
-Serve
Enjoy! :)
Apple Bourbon Braised Pork Roast
Serves: 4 to 6 servings
Adapted by: http://cbsop.com/recipes/apple-bourbon-braised-pork/
Ingredients:
3 to 4 pound pork roast, trimmed of any fat
2 medium yellow onions, chopped
2 apples, cored and cut into 1/2'' cubes ( I used fuji apples)
2 cloves of garlic, minced
1/2 cup brown sugar or 1/4 cup Splenda Brown Sugar Blend (I used Splenda)
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 teaspoon ground cloves
1/2 cup sherry
1/4 cup bourbon whiskey
1 cup reduced sodium chicken broth
salt and pepper, to taste
2 tablespoons extra virgin olive oil
additional sherry and bourbon if necessary, for sauce
Directions:
-Preheat oven to 350 degrees.
-Season the trimmed pork roast with salt and pepper. Heat a dutch oven or cast-iron skillet (I used a cast-iron skillet) with the olive oil over medium high heat and sear the pork roast. You want to make sure you sear all sides of the roast. This is what keeps the juices in the pork roast. Remove and set aside.
-Add onions to the pan and cook about 3 minutes. Add the garlic and cook 1 minute. Remove the pan from the heat source and add the sherry. Return to the heat and stir, making sure to scrape off any bits from the bottom of the pan. Add the apples and all the spices and then stir to combine everything.
-Remove the pan from the heat and add in the bourbon and return the pork. Pour chicken broth to cover the pork about half way. You might be required to use more than 1 cup of broth in order to do this. Cover the skillet and bake in the oven for 35 minutes or until meat is tender and the internal temp is at least 165 degrees.
-Remove pork from the pan and cover loosely with foil on a plate. You want the juices to redistribute while you make the sauce.
-Slice pork roast and then top with the apple bourbon sauce.
-Serve
Enjoy! :)
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